This time of year can be especially challenging for the health conscious eater. Too many rich foods and sweets and not enough vegetables. When planning my catering menus with clients, I always suggest a few fresh salads to add to the mix. This is often dismissed with many folks opting for the cheese platter and heavy dips. So, when you are making the party circuit this year, keep in mind that you might not encounter the healthiest options.
What can you do? Try and get your veggies elsewhere in your day. I often have veggies with my breakfast – I saute some greens to pair with eggs or to add to an omelet. On the days where a lighter breakfast is in order, starting your day with a green drink or vegetable based juice or smoothie is a great option. Keep cut up veggies in the fridge to grab for a quick snack or to bulk up you meals. And try and keep some leafy greens around to add to a meal – lighter ones for salads and heartier ones to saute and toss into whatever you are making.
One of may favorite fall veggies is the Brussels sprout. If you buy them on the stalk, they will stay fresh in the fridge for weeks – just awaiting the day when you need a quick side of veggies. My go-to, simple preparation is to cut in half, trim and toss onto a baking sheet with a light amount of oil and sea salt. Toss together (ensure that they are all cut side down and that they all fit in the bottom of the pan; if not, grab a second sheet) and roast at 400 for 15-20 minutes. They should be lightly golden on the cut sides and some of the looser leaves will be crispy and well browned. Enjoy right away or put the extra in the fridge – I love to eat them cold straight from the fridge. Certainly there are fancier ways to enjoy your sprouts (I also love them with lemon, with balsamic and with mustard cream sauce), but none will be as simple or as simply satisfying.
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